Intro to Japanese Fish Butchery
Master the art of Japanese fish butchery with Kate Koo: From scaling to filleting, take your culinary skills to a new level.Cost:
$155.00 – $405.00 per personDuration:
2hAbout this experience
Kate Koo is teaching a class on fish butchery at her restaurant, Zilla Sake. Participants will learn how to fillet a fish using the Japanese oroshi butchery process. Kate will demonstrate the steps to prepare the fish for filleting, including scaling, gutting, and removing the head with a traditional Japanese deba knife. Additionally, Will from Seisuke Knife will provide tips on single bevel deba knife sharpening and maintenance. The class fee includes the fish, which participants can take home. Optional tickets are available for a sake tasting class after the fish butchery class, and for purchasing a deba knife at a discounted price.
This is an intermediate-level class on Japanese Fish Butchery focuses on using a deba knife to butcher Kurodai, or Blackhead seabream, a fish commonly used in sushi. Kurodai, found along the coast of East Asia, can live in various water environments and can be prepared in multiple ways, including grilling, simmering, steaming, or cooking with sauce. Due to the knife technique involved, the class may not be suitable for beginners.
Sunday, April 21, 2-4pm @ Zilla Sake
Your Host
Zilla Sake, the first dedicated sake bar in Portland, opened in 2007, leading the city's sake movement. Today, Portland boasts one of the top sake scenes in the nation. Zilla's sake program offers both popular and exclusive sake hand-selected by the owner. In 2008, head sushi chef Kate Koo added a sushi bar to Zilla Sake, transforming it into a luxury sushi destination emphasizing tradition. Kate assumed ownership of the restaurant in 2016 and continues to balance innovation with tradition.